Praline Pumpkin Pie II

asian chinese european french dessert main sweet spicy savory umami hard fast

Prep

20 min

Cook

45 min

Total

65 min

Ingredients (14)

1 (9 inch) unbaked pie crust g

⅓ cup ground pecans g

⅓ cup brown sugar g

2 tablespoons butter, softened g

2 eggs g

1 cup canned pumpkin puree g

⅔ cup brown sugar g

1 tablespoon all-purpose flour g

¼ teaspoon ground cloves g

¼ teaspoon ground mace g

½ teaspoon ground cinnamon g

½ teaspoon salt g

½ teaspoon ground ginger g

1 cup light cream g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)

In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.

Bake in the preheated oven for 40 to 45 minutes, or until filling is set.